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Blackstone Consulting Cook I in Kings Point, New York

Description/Job Summary Seeking a future employee that has worked within a major institution where meals are mass prepared (200-800 served at each meal service). Basic Qualifications: * Certificate in food handling/sanitation methods, or ServSafe certified preferred. * Experienced in customer service * Strong work ethics * Experience Demonstrated history of related Food Service experience * Prior Cook experience within a fast pace/high volume environment * Ability to prepare and cook to order foods requiring short preparation time. * Ability to reads food order or receives verbal instructions on food required by patron and prepares and cooks food according to instructions. * Ability to perform progressive cooking Specific Responsibilities: * Prepares and cooks to order foods requiring short preparation time. * Reads food order or receives verbal instructions on food required by patron and prepares and cooks food according to instructions. * Replenish the serving line. * Typically, performs fast food cooking and grill cooking duties in preparing food items to be served to customers. * Provides the highest quality of service to customers at all times. * Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments. * Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. * Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment. * May select recipes per menu cycle, prepare bakery items, receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets. * May clean and sanitize workstations and equipment and must follow all company, client and regulatory rules and procedures. * Set steam tables; serve or ensure proper serving of food. * Cleans area of responsibility and practices "Clean As You Go". * Performs progressive cooking. Additional Responsibilities: * Adhere to the BCI rules and regulations set forth in the employee handbook. * Comply with all HACCP standards. * Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. * Duties may be assigned by the Supervisor, Dining Facility Manager, or Project Manager. * Applies basic skills and may develop skills appropriate for the position. * Good working knowledge of food preparation. Requires familiarity of kitchen equipment, including but not limited to, knife, forks, measuring utensils, pots, pans, etc. Physical Demands: * May lift and carry up to 50 lbs. * Stands and moves within the kitchen area for 6 to 8 hours (excluding break and lunch periods) * Some bending and squatting. Minimum Hiring Standards: * Must be at least 18 years of age at time of pre-employment screening * Must be willing to participate in the Company's pre-employment screening process; including drug screen and background investigation and meet Company standards. /Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time/ EOE/M/F/D/V/SO

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